Stuffed Cherry Peppers
Red and green pickled cherry peppers are often part of an antipasto platter, but here they are stuffed with a savory filling of provolone, prosciutto and capers. These can be entirely prepared in advance. If you cannot find cherry peppers, peperoncini also work well.
Ingredients
- 1 1/2 jars (each 1 lb.) pickled sweet cherry
peppers, drained - 1 1/2 cups fresh bread crumbs
- 1/4 lb. provolone cheese, minced
- 2 oz. prosciutto, minced
- 1/4 cup pine nuts, chopped
- 3 Tbs. capers, rinsed, drained and chopped
- 4 to 5 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Directions
Cut off the top from each pepper about one-third of the way down. Reserve the tops. Using a small spoon, scoop out and discard the seeds from the center of each pepper. Set the peppers aside.
In a bowl, stir together the bread crumbs, cheese, prosciutto, pine nuts and capers. Add 3 Tbs. of the olive oil and stir. Continue to add olive oil until the mixture just holds together. Season with salt and pepper.
Fill each pepper with some of the stuffing mixture, mounding it on the top. Top each stuffed pepper with a reserved top. Serves 6.
In a bowl, stir together the bread crumbs, cheese, prosciutto, pine nuts and capers. Add 3 Tbs. of the olive oil and stir. Continue to add olive oil until the mixture just holds together. Season with salt and pepper.
Fill each pepper with some of the stuffing mixture, mounding it on the top. Top each stuffed pepper with a reserved top. Serves 6.